Recipe for Thai Vegetable Stir-Fry 
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Yield:
4
Ingredients:
Amount Ingredient
3 med garlic cloves peeled
2 x jalapeno peppers seeded, chopped
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
1 can lite coconut milk - (14 oz)
1 lb mixed vegetables - (abt 4 cups)
(fresh mushrooms, quartered, sliced
asparagus, sliced bell peppers, water chestnuts, halved)
1 sm bok choy stems sliced,
and leaves left whole
1/4 tsp red pepper flakes - (to 1/2)
1 tbl soy sauce
1 tbl fresh lime juice
Instructions:
Instructions: In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.

Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.

Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.

This recipe yields 4 servings.

Comments: Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.

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